Fishes and Shellfishes Low in Vitamin B3 (Niacin) (261st - 280th) (per 100 g edible portion)

• Sockeye salmon (raw)
  
  6 mg
• Red sea bream (wild, raw)
  
  6 mg
• Red sea bream (cultured, baked)
  
  6 mg
• Bastard halibut (cultured, raw)
  
  6 mg
• Japanese common squid (baked)
  
  6 mg
• Atlantic horse mackerel (raw)
  
  6.1 mg
• Snow crab (boiled)
  
  6.1 mg
• Atlantic horse mackerel (baked)
  
  6.2 mg
• Japanese pilchard, Canned product (kabayaki)
  
  6.2 mg
• Blue sprat (raw)
  
  6.2 mg
• Chum salmon (aramaki raw)
  
  6.2 mg
• Pacific saury (canned product, kabayaki)
  
  6.2 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  6.3 mg
• Spangled emperor (raw)
  
  6.4 mg
• Rainbow trout (cultured in sea, raw)
  
  6.5 mg
• Atlantic mackerel (raw)
  
  6.5 mg
• Chum salmon (boiled)
  
  6.6 mg
• Chum salmon (raw)
  
  6.7 mg
• Rainbow trout (cultured in sea, baked)
  
  6.7 mg
• Horse mackerel (baked)
  
  6.8 mg